Put the milk in a convenient container for dipping the biscuits.

Dip the biscuits in milk and arrange in a uniform layer at the bottom of the pan.

In a mixer bowl, whip cream, powdered sugar and pudding mix at high speed until smooth and firm.

Add chopped chocolate and mix gently to spread evenly in the cream.

Pour about one third of the whipped cream on top of the biscuit layer and smooth.

Arrange more biscuits dipped in milk over the cream, one third of the whipped cream over them, and so on until the cream is finished. Finish with a layer of biscuits dipped in milk.

Cool the cake in the fridge while you prepare the ganache.

Break the chocolate into squares and place in a bowl.

Add cream and melt together in microwave or a Bain Marie until everything is melted and the mixture is smooth.

Pour the ganache over the top of the cake. Cool for four to five hours in the refrigerator until completely set.

Before serving, decorate with shredded white chocolate and cookie fragments. Serve very cold.